Meaningful Eats
Gluten-Free Pumpkin Protein Muffins
24 muffins
I love the bakery-style gluten-free pumpkin muffins on my website, but I wanted to create a healthier, protein-packed version for my teenage athlete.These muffins are soft, perfectly spiced and a hit with my whole family! They have about 6 grams of protein per muffin and are made with a whole can of pumpkin. I love keeping some in the freezer for busy mornings or after-practice snacks.
Ingredients
Dry Ingredients
- 2 cups (300g) gluten-free measure-for-measure flour
- 1 cup (110g) vanilla protein powder
- ¾ cup (127g) coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Other Ingredients
- One 15-ounce can (425g) pumpkin purée
- 1½ cups (360g) plain Greek yogurt
- 4 large eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line two standard muffin pans with paper baking cups.
- In a large bowl, whisk together the gluten-free flour, protein powder, coconut sugar, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
- In a medium bowl, whisk together the pumpkin purée, Greek yogurt, eggs, maple syrup and vanilla extract until smooth.
- Add the pumpkin mixture to the dry ingredients and stir with a rubber spatula until just combined and no dry flour streaks remain. Fold in the chocolate chips.
- Using a kitchen scoop or large spoon, portion the batter evenly into the prepared muffin pans.
- Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Gluten-Free: Use a high-quality gluten-free measure-for-measure flour that contains xanthan gum and a certified gluten-free protein powder.
Dairy-Free: Since this recipe uses so much yogurt for structure, these muffins won't work with dairy-free substitutions.
Make-Ahead: The baked muffins keep well for an easy make-ahead recipe! I don't recommend making the batter ahead of time and refrigerating since it contains baking powder and soda.
To Store: Store in an airtight container at room temperature for up to 3 days for best texture. You can also refrigerate them for up to 5 days. I like to let them come to room temperature before eating.
To Freeze: Freeze cooled muffins for up to 3 months. I love wrapping them individually so that I can easily thaw one or two when I need them. Thaw at room temperature for about 1-2 hours.
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 132mg | Potassium: 131mg | Fiber: 2g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 0.03mg | Calcium: 73mg | Iron: 1mg